2 lg. cans sm. peas
1 c. chopped celery
1/2 c. chopped onion
3 hard cooked eggs, finely chopped
1 pkg. onion soup mix
1/4 c. wine vinegar
1/2 c. mayonnaise

Drain peas; rinse in cold water and drain again. Combine all ingredients; toss well. Refrigerate for 24 hours. Serve in lettuce lined bowl; garnish with pimento strips if desired.